Peru's climatological diversity is reflected in its cuisine. It has the steamy hot Amazone region in the north, the long Pacific coast with its mild climate in the west and the mountaineous Andes climate in the rest of the country. Corn, fish and potato are three main elements from these three regions. We tried to compose a dinner tonight with these typically Peruvian ingredients.
Peru's major contribution to the world kitchen is first of all the potato, or papa. The Spaniards colonialized the country and exported this unknown underground eatable ball and made it popular in Europe.

Peru's national starter is ours too: a ceviche. Ceviche are small pieces of raw fish (usually white fish like cod or snapper), but marinated so well in a fresh lemon dressing that it tastes like cooked. There are hundreds of different ceviches. Ours is a snapper-and-mango cocktail, and the marinade not only contains lime juice, but coconut milk as well.

The main dish is duck cooked in a mixture of tomatoes, onions and beer and served with Peru's gift to the world: potatoes. We prepare them in the style of the Huanca's, one of the oldest tribes of native indians in Peru: as a potato salad with a spicy cheese sauce (photo).

We finish this Latin trip with a traditional Peruvian fruit compote with - amongst others - pears, peaches, pineapple, cherries in a jelly made of cooked corn.

rp. 145.000
including

tropical welcome drink
(tonight we try to serve the Peru's national alcoholic drink Pisco Sour - if we can get it in time)
fresh fruit juice or soft drink
coffee or tea

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wine and beer available at reasonable prices
or bring your own wine

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if you are a vegetarian, please contact us in time, so that we can discuss and arrange your menu for tonight.